Tuesday, October 16, 2012

Pomegranate Chocolate Chip Scones

Gently press down your dough into a rectangle, spread whatever flavor fillings you want and roll up like a log, then cut into slices and present your scones with a beautiful swirl of color and flavor for a new take on presenting these all-purpose pastries.

Tart pomegranate seeds and dark chocolate chips swirled around tender scones to eat for breakfast, brunch or anytime snacks.

Pomegranate Chocolate Chip Scones
makes 12 scones
4 cups all-purpose flour
2/3 cup organic cane sugar
2 tbl baking powder
1/2 tsp salt
1/2 cup vegan butter, cold and cubed
1 1/2 cup unsweetened almond milk
seeds from 1 pomegranate (about 1 1/2 cups)
1 cup chocolate chips

Preheat the oven to 350.
Combine the flour, sugar, baking powder and salt. Add the butter and combine until the butter is in small pea-sized pieces. Add the almond milk and very gently combine into a ball, adding more milk if the mixture is too dry.
Flour the countertop and gently press/roll out the dough to a rectangle 1/2" thick.
Cover the scone dough with the pomegranate seeds and chocolate chips and roll up the scones into a log.
Use a serrated knife to cut slices 1" thick.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

If you don't want the swirl, just mix the pomegranate seeds and chocolate chips in the dough and use a large ice cream scoop to portion scones or shape the dough in a circle and cut out triangles.

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